6533b853fe1ef96bd12ac16c

RESEARCH PRODUCT

Myrosinase activity and quality parameters on fresh-cut Chinese cabbage stored at two different temperatures

A. E. CatalanoAldo TodaroGiovanni Spagna

subject

ChemistryMyrosinaseMyrosinase activityBioengineeringSettore AGR/15 - Scienze E Tecnologie AlimentariGeneral MedicineFood scienceenzymes vegetables ready-to-eat storageMolecular BiologyBiotechnologyhttps://doi.org/10.1016/j.nbt.2009.06.434